The bar menu allows Chef Marc Dym to explore his creativity with dishes like Dungeness crab ravioli in sweet pea puree, a tart of fig, prosciutto, and roasted onion with a balsamic reduction, and combining Little River Inn’s classic fried calamari with Asian slaw. The full restaurant menu is also available.
Food is served starting at 4 pm Monday – Saturday and starting at 1pm on Sundays. First come, first served.
Our bar is stocked with the best standbys, locally-crafted artisan spirits, and rarities you’ll be excited to see. Our cocktails showcase these exceptional ingredients – and if you want to indulge in a classic we’ve got you covered.
To celebrate our 75th anniversary in 2014 Chef Marc Dym teamed up with Fal Allen, Master Brewer at the Anderson Valley Brewing Company. Together they crafted a unique, food-friendly, everyday-sipping Saison-style ale – our legendary Saison 75. Light and refreshing, with a hint of candycap mushroom, a pint of this brew is a ‘must try’ if you’re a beer lover.
It all started at Little River Inn when Ole asked his mother-in-law to turn her living room into a bar. Back in 1939 the bar was also the office, where he conducted business while bartending, smoking stogies and telling tall tales. Change was made from his cigar box, and the one key that worked in every lock was given to the occasional city slicker who insisted on locking their door at night. A 1939 photo of the bar reveals the exact same ocean view room so popular today as Ole’s Whale Watch Bar.